crunchy reese's pieces caramel bars
INGREDIENTS
- 1/4 cup butter or margarine (1/2 stick)
- 40 marshmallows (10-oz. pkg) or 4 cups miniature marshmallows
- 1 cup REESE'S Peanut Butter Chips
- 6 cups REESE'S PUFFS Cereal
- 3/4 cup REESE'S Creamy Peanut Butter
- 1 cup REESE'S PIECES Candy or REESE’S PIECES Minis
DIRECTIONS
1. Butter 1 (13 x 9x2-inch) pan.
2. Place peanut butter and butter in large microwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until butter is melted and mixture is blended and smooth. Add marshmallows; stir to coat with peanut butter mixture. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until marshmallows are melted when stirred. Add peanut butter chips; stir until chips are melted and mixture is blended.
3. Immediately add cereal, stirring until well coated. Press mixture evenly in prepared pan. Sprinkle candies over surface, pressing in firmly. Cool completely.
Note:
Cereal mixture can also be rolled into balls about the size of popcorn balls. To make pumpkins, line 13 x 9 x 2-inch pan with foil, extending foil beyond pan sides. Once cooled, using foil as handles, lift cooled mixture from pan. Place on cutting board; peel back foil. Cut into pumpkins using various sized pumpkin-shaped cookie cutters. Press small pretzel piece into pumpkin for stem and pipe on frosting leaves. Makes about 12 (2-1/2 inch) pumpkins.
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